Potato Macaroni Salad

Got the recipe from here

5 large russet potatoes, peeled
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1 – 1/2 cups small elbow macaroni (follow directions on box on how to cook)
1 Large carrot, finely shredded/grated (soak in water and squeeze out excess juice)
1 tablespoon finely minced onion (I add extra, as I LOVE onion)
6 hard boiled eggs, finely chopped
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Salt and pepper to taste
1 1/2 Cups Best Foods mayonnaise (you may need to add more)

(I highly recommend making this salad the day before, as it sits and chill the better it tastes)

boil the potatoes the night before, drain them thoroughly, and then chill in the refrigerator overnight.

The next day, cut the potatoes into bite size cubes

Cook the macaroni by following package directions, once they are cooked, rinse them with cold water until they are nice and cool. Drain completely. The Macaroni needs to be cooled completely before adding to the salad.

Once you have cubed the potatoes and the macaroni is nice and cool.
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Add the rest of the ingredients

Eggs
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Carrots
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onion
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Salt & Pepper
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mayonnaise
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Mix everything together, really well
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Taste salad after you mix everything together. I felt mine was little dry so I added mayonnaise, and added a little more salt & pepper.

This salad is so yummy! I LOVE IT!

Serve with HAWAIIAN HULI HULI CHICKEN

Here is the recipe again:

5 large russet potatoes, peeled
1 – 1/2 cups small elbow macaroni (follow directions on box on how to cook)
1 Large carrot, finely shredded/grated (soak in water and squeeze out excess juice)
1 tablespoon finely minced onion (I add extra, as I LOVE onion)
6 hard boiled eggs, finely chopped
Salt and pepper to taste
1 1/2 Cups Best Foods mayonnaise (you may need to add more)

(I highly recommend making this salad the day before, as it sits and chill the better it tastes)

boil the potatoes the night before, drain them thoroughly, and then chill in the refrigerator overnight.

The next day, cut the potatoes into bite size cubes

Cook the macaroni by following package directions, once they are cooked, rinse them with cold water until they are nice and cool. Drain completely. The Macaroni needs to be cooled completely before adding to the salad.

Once you have cubed the potatoes and the macaroni is nice and cool.

Add the rest of the ingredients: Egg, Carrots, onion, Salt & Pepper, mayonnaise

Mix everything together, really well

Taste salad after you mix everything together. I felt mine was little dry so I added mayonnaise, and added a little more salt & pepper.

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Mexican Macaroni Salad

Normy and I had us a BBQ to go too this summer, and our friends said it was a Mexican food theme kind of BBQ. So I went online and searched and found this recipe from one of my favorite bloggers….The Pioneer woman (of course).

I added a few extra’s (of course) to make it my own!

FOR THE SALAD:
1 pound/box Elbow Macaroni, Cooked To Package Instructions, Drained, And Rinsed With Cold Water


2 ears Fresh Corn, Husks And Silks Removed, and cut off the cob
1 can (15 Oz. Size) Black Beans, Drained And Rinsed

3.8 can, sliced Black Olives
6 whole Roma Tomatoes, Chopped
3 whole Green Onions, chopped
1/2 whole Red Onions, Finely Diced
Chopped Cilantro
2 jalapenos, small dice
small can, diced mild green chilies (or you could use fresh)

FOR THE DRESSING:
1 cup Jarred Salsa

1 cup Sour Cream

1/4 cup Mayonnaise

1 clove Garlic, Minced

1/2 teaspoon Cumin

Salt And Pepper, to taste

1 teaspoon taco seasoning, Homemade is best

2 Limes, Juiced and zest of 1 lime

Combine all the dressing ingredients in a bowl and stir until combined.

Place the macaroni, corn, beans,

olives, tomatoes, green onions, red onion,

I also added jalapenos to mine and added them at this point, and cilantro, and green chilies (if using)

add everything in a large bowl.
Then add the dressing

and gently toss until all the ingredients are coated. Then I added some hot sauce for a little extra kick

Then gently toss everything together and make sure everything is all tossed together well

Cover and allow salad to chill for 2 hours.

I will definitely be making this salad again! It was SO good and had tons of flavor and everyone loved it! Crowd pleaser and it can feed a crowd too!

Here’s the recipe for you again, without all the pictures:

FOR THE SALAD:
1 pound/box Elbow Macaroni, Cooked To Package Instructions, Drained, And Rinsed With Cold Water
2 ears Fresh Corn, Husks And Silks Removed, and cut off the cob
1 can (15 Oz. Size) Black Beans, Drained And Rinsed
3.8 can, sliced Black Olives
6 whole Roma Tomatoes, Chopped
3 whole Green Onions, chopped
1/2 whole Red Onions, Finely Diced
Chopped Cilantro
2 jalapenos, small dice
small can, diced mild green chilies (or you could use fresh)

FOR THE DRESSING:
1 cup Jarred Salsa
1 cup Sour Cream
1/4 cup Mayonnaise
1 clove Garlic, Minced
1/2 teaspoon Cumin
Salt And Pepper, to taste
1 teaspoon taco seasoning, Homemade is best
2 Limes, Juiced and zest of 1 lime

Combine all the dressing ingredients in a bowl and stir until combined.
Place the macaroni, corn, beans,
olives, tomatoes, green onions, red onion,
I also added jalapenos to mine and added them at this point, and cilantro, and green chilies (if using)
add everything in a large bowl.
Then add the dressing
and gently toss until all the ingredients are coated. Then I added some hot sauce for a little extra kick
Then gently toss everything together and make sure everything is all tossed together well

Cover and allow salad to chill for 2 hours.

BBQ Macaroni Salad

So I have posted this recipe before here

But you know me, I like to do new and improved posts of recipes and update them with better (what I think) pictures.

So I have made this salad before and it is so good! A different take on mac salad. It has BBQ sauce in it. First time I saw the recipe I was like, hmm interesting BBQ sauce in mac salad. But I love BBQ sauce so that’s why I tried it and I am glad I did because now this is one of my go to mac salads.

I made it last night for our friends Karen & Allan and they both went back for seconds (heck I think Allan went back for thirds).

I got the recipe from http://www.cookscountry.com But you can’t see the original recipe unless you have a subscription. So I did get the recipe from there, but you just can’t see the original (sorry).

But I do have the recipe right here on this blog for you:
1 pound elbow macaroni
1 red bell pepper, seeded and chopped fine
1 rib celery, chopped fine
4 scallions, sliced thin


2 tablespoons cider vinegar
1 teaspoon hot sauce
1 teaspoon chili powder
1/8 teaspoon garlic powder
Pinch cayenne pepper
1 cup mayonnaise
1/2 cup barbecue sauce
Ground black pepper

Bring about 4 quarts of water to boil in large pot.

add macaroni

and cook until nearly tender, about 7-8 minutes.

Drain in colander and rinse with cold water until nice and cool, let the water drain out of noodles once more, and then transfer the pasta to a large bowl.

Then add in the bell pepper, celery, scallions,

stir everything together

Then add in the vinegar,

hot sauce, chili powder,

garlic powder,

and cayenne pepper,

Now add in the mayonnaise

and barbecue sauce

Stir everything together really well

cover salad and let chill for a couple of hours. Then stir really well before serving. The longer it chills the better it tastes! If you have time, make it a day ahead of time, before you need it and it tastes even better the day after you make it!

here’s that recipe for you again:

1 pound elbow macaroni
1 red bell pepper, seeded and chopped fine
1 rib celery, chopped fine
4 scallions, sliced thin
2 tablespoons cider vinegar
1 teaspoon hot sauce
1 teaspoon chili powder
1/8 teaspoon garlic powder
Pinch cayenne pepper
1 cup mayonnaise
1/2 cup barbecue sauce
Ground black pepper

Bring about 4 quarts of water to boil in large pot.

add macaroni and cook until nearly tender, about 7-8 minutes.

Drain in colander and rinse with cold water until nice and cool, let the water drain out of noodles once more, and then transfer the pasta to a large bowl.

Then add in the bell pepper, celery, scallions, stir everything together

Then add in the vinegar, hot sauce, chili powder, garlic powder, and cayenne pepper,

Now add in the mayonnaise and barbecue sauce

Stir everything together really well

cover salad and let chill for a couple of hours. Then stir really well before serving. The longer it chills the better it tastes! If you have time, make it a day ahead of time, before you need it and it tastes even better the day after you make it!

Goulash

I got the inspiration for this recipe from here…But I did a few things differently to make it my own

2 pounds lean ground beef
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1 pound hot ground Italian Sausage
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1 large onion, chopped
1 large green bell pepper, chopped
3 cups water
1 (29-ounce) can tomato sauce
2 (15-ounce) cans fire roasted, diced tomatoes
3 cloves garlic, minced
2 tablespoons Italian seasoning
3 bay leaves
3 tablespoons soy sauce
1 tablespoon House Seasoning, recipe follows
1 tablespoon seasoned salt
2 cups dried elbow macaroni (I did whole grain)
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Mix ingredients together and store in an airtight container for up to 6 months.

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In a Dutch oven, saute the ground beef and ground Italian sausage over medium-high heat,
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until no pink remains. Break up meat while sauteing; spoon off any grease. (I drained mine in a colander)
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Add the onions, and green bell pepper to the pot and saute
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until they are tender about 5 minutes.
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then add in the garlic,
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cook that for a few minutes

Add 3 cups water, along with the tomato sauce,
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add in fire roasted tomatoes,
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Italian seasoning, bay leaves,
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soy sauce,
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House Seasoning, and seasoned salt. Stir well. Place a lid on the pot and allow this to cook for 20 to 25 minutes.

Add the elbow macaroni, stir well, return the lid to the pot, and simmer for about 20 minutes. Turn off the heat, remove the bay leaves and allow the mixture to sit about 30 minutes more before serving.
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Amish Macaroni Salad

Recipe

•2 cups uncooked elbow macaroni
•1 small onion, chopped
•3 stalks celery, chopped
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•3 hard-cooked eggs, chopped
•1 small red bell pepper, seeded and chopped
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•1 small carrot, shredded
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•2 cups creamy salad dressing
•2 1/4 teaspoons white vinegar
•white sugar to taste (1/3 – 3/4 cup)
•3 tablespoons prepared yellow mustard
•1/4 teaspoon salt
•3/4 teaspoon celery salt
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1.Cook macaroni in a pot of lightly salted water until tender, about 8 to 10 minutes. Rinse under cold water, drain and cool.
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2.In a large bowl, stir together macaroni, onion, celery, eggs, red pepper, carrot
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3.In a small bowl, stir together the salad dressing, vinegar, sugar, mustard, salt and
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celery salt.
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Pour the dressing over the salad
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and stir until well blended. Cover and chill in the refrigerator for at least 1 hour before serving.
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Here is that recipe again:

•2 cups uncooked elbow macaroni
•1 small onion, chopped
•3 stalks celery, chopped
•3 hard-cooked eggs, chopped
•1 small red bell pepper, seeded and chopped
•1 small carrot, shredded
•2 cups creamy salad dressing
•2 1/4 teaspoons white vinegar
•white sugar to taste (1/3 – 3/4 cup)
•3 tablespoons prepared yellow mustard
•1/4 teaspoon salt
•3/4 teaspoon celery salt

1.Cook macaroni in a pot of lightly salted water until tender, about 8 to 10 minutes. Rinse under cold water, drain and cool.
2.In a large bowl, stir together macaroni, onion, celery, eggs, red pepper, carrot and relish.
3.In a small bowl, stir together the salad dressing, vinegar, sugar, mustard, salt and celery salt. Pour the dressing over the salad and stir until well blended. Cover and chill in the refrigerator for at least 1 hour before serving.

Southwest Goulash

Recipe

1 pound elbow pasta
olive oil
1 onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
1/2 jalapeño, optional
1 tablespoon minced garlic
taco seasoning
1 teaspoon oregano
a small can green chilies
1 1/2 pounds ground beef
1 1/2 cups beef broth
1 can tomato sauce
2 cans fire roasted tomatoes
1 1/2 cup corn
1 1/2 cups cheese
salt and pepper

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Boil water in pot and add salt, cook pasta according to instructions on box
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Meanwhile, add olive oil to pan and sauté onions
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and pepper. Cook 4 min.
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Add Garlic,
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taco seasoning, (I made homemade taco seasoning, see recipe below, after this recipe)
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oregano,
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green chilies
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and meat.
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Once the meat is brown and ground up
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add broth, tomato sauce and tomatoes.
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Heat through.
add corn
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Stir in cheese,
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season with salt and pepper.

add pasta
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Add any toppings, sour cream, cheese, green onions…
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Taco Seasoning

Recipe

1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper
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In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container.
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One-Pot Creamy Taco Mac

Recipe

1 lb. ground beef or sirloin
1 onion, diced
1 small green pepper, diced
1 (14.5 oz.) can diced tomatoes, drained
3.25 cups low-sodium beef broth
4 Tbsp. taco seasoning (recipe below, or use a low-sodium store-bought mix)
8 oz. small pasta shapes, like elbows or small shells
3 oz. cream cheese (low-fat is fine)
1/2 cup sour cream (low-fat is fine)
Shredded cheddar (optional)
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Heat a Dutch oven over medium heat. Add the ground beef and do not stir.
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Once browned on the bottom, flip the beef,
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breaking it up,
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and stir in the onion and green pepper.
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Cook until onion is translucent and beef is browned. (Drain fat, if necessary.)

Stir in the diced tomatoes,
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broth,
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and taco seasoning.
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Season to taste with salt and pepper, and bring to a boil. Stir in the pasta.
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Cover,
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reduce heat to low and cook, stirring occasionally, until the pasta is tender, about 7-10 minutes. Stir in the cream cheese.
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Off the heat, add the sour cream
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and cheddar,
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Re-season to taste, if necessary.
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Goulash Supreme

recipe

1 pound lean ground beef (I used Ground Turkey)
1 1/2 cups macaroni
1 quart stewed tomatoes
2 teaspoons paprika
1 tablespoon chili powder
1/2 cup chopped onion
1 clove garlic, minced
6 ounces tomato paste (optional)

1. In large saucepan brown ground chuck, drain.
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2. Add tomatoes,
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onions, garlic,
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paprika, chili powder,
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macaroni and tomato paste, if desired. Add water, a tablespoon at a time, if mixture seems too dry. Simmer until macaroni is tender.
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Cheeseburger Macaroni

Had an order for Champagne cupcakes. Wanted to share with you what I created. These are Pink Champagne Cupcakes…
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When I made these, I also made a quick and easy dinner…

recipe

◦1 lb lean ground beef
◦1/2 onion, diced
◦2 Tbsp taco seasoning
◦1 (10 oz) can mild Rotel
◦2 cups beef broth
◦1 cup uncooked elbow macaroni
◦2 Tbsp butter
◦2 Tbsp flour
◦3/4 cup milk
◦4 oz. of sharp cheddar cheese, shredded
◦1/2 tsp salt
◦pepper to taste
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1.In a skillet over medium heat, brown ground beef
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and onion;
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drain off any grease.
2.Add taco seasoning,
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Rotel,
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beef broth,
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and macaroni;
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stir until well blended.
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Heat to boiling. Reduce heat to simmer and cover pan.
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3.Simmer 12-14 mins until macaroni is tender.
4.While the hamburger mixture simmers, melt the 2 Tbsp butter in a saucepan.
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Whisk in the flour
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and cook 2 minutes until fragrant and light brown in color.
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5.Slowly whisk in the milk and bring to a boil. Cook while whisking until smooth and thickened to the consistency of gravy.
6.Remove from heat and blend in the shredded cheddar cheese until melted.
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Add the salt and pepper to the cheese sauce. Pour the cheese sauce over the cooked hamburger mixture. Stir gently to combine.
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